Search Results for "Spinach"
Recipe Results 15 of 27 pages
Baked Feta Pasta with a Twist
Baked Feta Pasta with a Twist Ingredients: 16 oz. cherry tomatoes 4 cloves garlic, crushed 8 oz. block feta cheese 16 oz. gluten free rigatoni pasta, uncooked 8 oz. cremini mushrooms, sliced 1/4 C olive oil 1 tsp. salt 1 tbsp. oregano 1/2 tsp. pepper 1 tbsp. crushed red pepper 4 C fresh spinach 1/2
Zucotti
Zucotti Ingredients: 1 cup ricotta cheese 1 cup grated Parmesan cheese, divided 1 large egg, lightly beaten 1 clove garlic, minced 2 cups whole spinach, roughly torn 1/2 teaspoon italian seasoning Salt & Freshly ground black pepper to taste 4 medium zucchini 1 cup marinara sauce 3/4 cup shredded mozzarella cheese Directions: Directions: Preheat oven
Apple Grilled Cheese
Apple Grilled Cheese Ingredients: 2 tsp. butter 4 slices whole wheat bread 2 slices American or cheddar cheese ½ cup spinach 1 tsp. honey 1 apple, cored and thinly sliced Directions: Place a medium skillet over medium heat. Butter one side of each slice of bread. Place one slice of bread in skillet, butter side
Chicken and Ranch Mushrooms
Chicken and Ranch Mushrooms Ingredients: Nonstick spray 1 pound boneless, skinless chicken breasts, sliced into strips 8 oz. white mushrooms, sliced 2 tsp. dry ranch dressing mix 1 Tbsp. unsalted butter 1½ cups fresh spinach ¼ teaspoon garlic powder 2 cups cooked barley or brown rice Directions: Spray large skillet with nonstick spray; heat to
Italian Shrimp Pasta
Italian Shrimp Pasta Ingredients: 1 lb. whole-wheat linguini or angel hair pasta noodles 3 Tbsp. olive oil, divided 1 lb. frozen, peeled and deveined shrimp (any size), thawed 0.3 oz. packet dry Italian dressing mix (½ of a 0.6 ounce packet) 8 oz. fresh mushrooms (any type), sliced 2 cups fresh spinach Directions: Prepare pasta
Garden Harvest Soup
Garden Harvest Soup Ingredients: 1 tsp. olive oil 2 cups vegetables (uncooked, chopped, such as any combination of bell peppers, carrots, green beans, summer squash, or zucchini) 1/4 cup onion(s) (finely chopped) 1 tsp. Italian seasoning blend 2 cups low sodium chicken broth 1 cup fresh spinach leaves (loosely packed, coarsely chopped) 1 Tbsp. Parmesan
Chicken and Potatoes with Cream Sauce
Chicken and Potatoes with Cream Sauce Ingredients: 4 tablespoons olive oil, divided 1 pound russet potatoes, peeled and cut into 1-inch cubes Kosher salt and freshly ground pepper to taste 1/2 cup all-purpose flour 1 ½ pounds boneless skinless chicken breasts. 1 onion, chopped 1 Tbsp. finely minced garlic 2 cups less-sodium chicken broth 5
Low-Fat Stuffed Peppers
Low-Fat Stuffed Peppers Courtesy of: Cleveland Clinic at clevelandclinic.org. Ingredients: 4 bell peppers, any color 1 cup brown rice, cooked 8 oz. 93% lean ground turkey 1 medium yellow onion, diced 1 cup frozen spinach, thawed ½ tsp. salt 1 tsp. pepper 1 tbsp. salt-free Italian seasoning ¼ cup reduced-fat feta cheese 4 teaspoon reduced-fat
Bacon, Egg & Mushroom Burritos
Bacon, Egg & Mushroom Burritos Ingredients: 12 large eggs, beaten 6 thick slices applewood-smoked turkey bacon, (6 oz.) 4 oz. fresh shitake mushrooms, stemmed and sliced 4 oz. fresh baby arugula or spinach 6 flour or wheat tortillas (7-9”, warmed) Directions: Cook bacon in 12-inch nonstick skillet over medium heat until crisp. Remove bacon and
Beet-All Pasta Salad
Beet-All Pasta Salad Courtesy of: John Hopkins Medicine at www.hopkinsmedicine.org Ingredients: 2 cups cooked spiral, whole-wheat pasta 3 cups fresh baby spinach, shredded 1 12-ounce jar whole beets (1-1/2 cups), cut in half 1/4 cup chopped red onion 2 tablespoons chopped walnuts 1 tablespoon real maple syrup 1 tablespoon balsamic vinegar 1 teaspoon virgin olive
